INGREDIENTS:8 ozs.turkey tenderloin 2 cupsturkey stock 2 qts.heavy cream ¼ cuppotato starch ½ lb.turkey bacon, diced 1 cuponions, finely chopped 1 cupfresh-cut corn ½ cupchestnuts, oven-toasted to a light brown 1 cupcelery, diced 1 cuppotatoes, peeled, large dice, blanched until tender 1 cupfinely chopped parsley as neededhot sauce as neededsalt and pepper 1 sheetpuff pastry dough (10-in. x 15-in.), thawed as neededegg washDIRECTIONS:1. Poach turkey tenderloin in turkey stock until tender, ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.